Swapping mayonnaise for tahini in tuna sandwiches offers a nutsier, more nutrient-dense flavour, gaining popularity among chefs and home cooks seeking a healthier alternative.
Swapping mayonnaise for tahini can give a tuna sandwich a cleaner, richer flavour while cutting back on the heavy, oily feel that often comes with a standard tuna mayo filling. According to food writer Lindsay Cotter, the sesame paste creates a creamy base with a nutty taste that works especially well with tuna.
Tahini is made from ground sesame seeds and is commonly used in dressings, dips and sauces. Healthline says it provides protein, fibre and minerals including copper, selenium and phosphorus, which has helped make it a popular choice for cooks looking for a more nutrient-dense alternative to mayonnaise. It can also be paired with lemon juice, mustard and a little water to loosen the texture and brighten the flavour.
Chefs have also pointed to tahini’s flexibility in savoury dishes. Jessica Randhawa, head chef at The Forked Spoon, said it adds depth and a smooth finish to tuna salad, while Nic Vanderbeeken of Apéritif Restaurant said combining tahini with lemon juice and water gives the dressing a creaminess that complements the fish and adds a more distinctive taste. Similar ideas appear in other recipes that use tahini in place of mayo for potato salad and other cold dishes.
The tuna filling in the WalesOnline recipe combines the fish with celery, radish and optional apple and cashews for extra crunch. The dressing blends tahini with water, Dijon mustard, olive oil, lemon juice, honey, salt and pepper, with paprika or cayenne as optional extras. The finished salad can be served in a sandwich, wrap, with crackers, over lettuce or stirred through pasta, though it is best eaten straight away or kept briefly in the fridge in an airtight container.
Disclaimer: This content is for informational purposes only and is not intended to be a substitute for professional medical judgment, advice, diagnosis, or treatment.
